This is a popular style of chutney in India and can accompany samosas, vegetarian and meat curries, rice and Indian breads.
75g (about 2½ oz) tamarind pulp 125g (about 4 oz) palm sugar, chopped 6 fresh dates, stones removed and chopped ½ tsp roasted ground cumin seeds ½ tsp chilli powder ½ tsp salt 2 Tbsp chopped coriander (cilantro)
1 Put tamarind pulp in a small bowl and pour on three-quarters of a cup of hot water. Leave to soften for 5 minutes then use your fingers to separate the pulp from the seeds, strain the mixture through a sieve and discard seeds and tough fibre.
2 Put palm sugar in a small saucepan with the tamarind liquid and set the pan over a very low heat. Stir off and on until palm sugar is dissolved and the mixture is shiny.
3 Add chopped dates, cumin, chilli powder and salt and simmer gently for 5 minutes, stirring off and on, and adding a little warm water if the chutney is very thick. Cool and store for up to a week. Before serving, stir through chopped coriander.